Classic Soft Breadsticks

Ingredients

Dough

• 300g (1¼ cups) warm water (100-110°F / 38-43°C)
• 7g (2¼ tsp) instant yeast (1 standard packet)
• 25g (2 tbsp) granulated sugar
• 30g (2 tbsp) unsalted butter, melted
• 7g (1½ tsp) fine sea salt
• 435g (3⅓ cups) bread flour, plus more for dusting

Garlic Butter Topping

• 56g (4 tbsp (½ stick)) unsalted butter, melted
• 3g (½ tsp) garlic powder
• 2g (½ tsp) dried Italian seasoning (optional)
• 1g (¼ tsp) flaky sea salt

Total flour: 435g

Hydration: 69%

Pro tip: Bread flour gives these sticks their slight chew and structure. All-purpose works in a pinch, but the texture will be softer and less structured. If using AP flour, reduce water by about 15g (1 tablespoon).

Equipment

• Digital Kitchen Scale
• Stand Mixer with Dough Hook (optional)
• Baking Sheet (half sheet pan)
• Parchment Paper or Silicone Baking Mat
• Pastry Brush
• Small Saucepan or Microwave-Safe Bowl
• Bench Scraper or Sharp Knife
• Instant-Read Thermometer (optional) (optional)

Method

Make the Dough (10 minutes active)

A simple enriched dough comes together fast. The melted butter (not oil) is what gives these breadsticks their rich, tender crumb.

1. Activate the Yeast. In the bowl of a stand mixer (or large bowl), combine warm water, instant yeast, and sugar. Stir gently and let sit for 5 minutes until the surface looks foamy.
2. Add Wet Ingredients. Pour in the melted butter and salt. Stir briefly to combine.
3. Add Flour and Knead. Add the bread flour all at once. Using the dough hook on low speed, mix until a shaggy dough forms. Increase to medium speed and knead for 6-8 minutes until the dough is smooth, soft, and slightly tacky. It should pull away from the sides of the bowl cleanly. By hand: stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes.
4. Check the Dough. It should feel soft, smooth, and spring back when you poke it. If it's very sticky, add flour 1 tablespoon at a time. If it's stiff and dry, add water 1 teaspoon at a time.

First Rise (1 hour)

Let the yeast do its work. The dough should roughly double in size.

1. Shape Into a Ball. Lightly oil a large bowl. Place the dough inside and turn it over once so the top is lightly coated.
2. Cover and Rise. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm spot for about 1 hour, or until doubled in size.

Wait: First Rise

Shape the Breadsticks (10 minutes active)

Shaping is simple. You're making logs, not sculpture. Uniform size is the only thing that matters for even baking.

1. Prep the Pan. Line a large baking sheet with parchment paper. Lightly brush or spray with oil.
2. Punch Down the Dough. Turn the risen dough out onto a lightly floured surface. Gently press to deflate.
3. Form a Rectangle. Using your hands (no rolling pin needed), press and stretch the dough into a rough rectangle, about 10 x 7 inches.
4. Cut Into Strips. Using a bench scraper or sharp knife, cut the dough into 14 roughly equal strips, each about ¾ inch wide.
5. Shape the Sticks. Gently roll each strip between your palms and the counter to smooth them into 8-9 inch logs. Place on the prepared baking sheet about 1 inch apart. They should be close enough to touch as they rise, which is what creates the pull-apart effect.
6. Second Rise. Cover loosely with plastic wrap or a kitchen towel. Let rise for 15 minutes while you preheat the oven.

Wait: Second Rise

Bake & Butter (20 minutes)

A quick bake at high heat, then an immediate brush of garlic butter while they're still hot.

1. Preheat Oven. Set to 400°F (200°C) while the breadsticks are doing their second rise.
2. Bake. Place the baking sheet on the center rack. Bake for 18-20 minutes, or until the tops are light golden brown. They should feel set but still soft when gently pressed.
3. Make the Garlic Butter. While the breadsticks bake, melt the butter and stir in garlic powder, Italian seasoning (if using), and flaky salt.
4. Butter Immediately. As soon as the breadsticks come out of the oven, brush generously with the garlic butter. Don't be shy. Hit every surface you can reach.
5. Serve Warm. These are best eaten within the first 20 minutes, but they reheat well wrapped in foil at 300°F (150°C) for 10 minutes.

Shaping Options

Two ways to shape your breadsticks depending on the meal and presentation.

Classic Logs (recommended)

The simplest shape. Easy to grab. Best for serving alongside soup or pasta.

1. Press Into Rectangle. Press dough into a 10 x 7 inch rectangle.
2. Cut Strips. Cut into 14 strips, about ¾ inch wide.
3. Roll Smooth. Roll each strip into a smooth 8-9 inch log.
4. Arrange. Place 1 inch apart on the baking sheet.

Twisted Breadsticks

More visual appeal. The twists create ridges that catch extra butter.

1. Press Into Rectangle. Press dough into a 10 x 7 inch rectangle.
2. Cut Strips. Cut into 14 strips.
3. Roll Into Ropes. Roll each strip into a 10-inch rope.
4. Twist. Hold one end and twist the rope 3-4 times.
5. Anchor. Press both ends onto the baking sheet to anchor.

Proof test: After the second rise, press the dough lightly with your fingertip. It should spring back slowly, leaving a slight impression. If it springs back immediately, give it another 5 minutes.

Baking Methods

Two approaches depending on your preferred presentation.

Oven: 200°C / 400°F. Internal temperature when done: 88°C / 190°F.

Standard Baking Sheet (recommended)

Individual sticks, even browning all around.

Equipment: Half sheet pan, parchment paper

1. Preheat. Preheat oven to 400°F (200°C).
2. Bake. Bake on center rack for 18-20 minutes until light golden brown.
3. Butter. Brush with garlic butter immediately upon removal.
4. Cool. Let cool 3-5 minutes on the pan, then serve.

Cast Iron Skillet (Pull-Apart Style)

Pull-apart format, incredibly soft centers.

Equipment: 12-inch cast iron skillet

1. Grease. Grease the skillet with butter.
2. Arrange. Arrange shaped breadsticks in concentric circles, touching each other.
3. Rise. Let rise 15 minutes, then bake at 400°F (200°C) for 20-22 minutes.
4. Butter. Brush with garlic butter and serve directly from the skillet.

Storage

• Room temperature: 2-3 days in an airtight bag or container. Best enjoyed the day they're made.
• Refrigerated: Do not refrigerate. The fridge dries bread out faster than room temperature. Freeze what you won't eat within 2 days.
• Frozen: Up to 2 months. Cool completely before wrapping. Reheat from frozen at 350°F (175°C) for 10-12 minutes in foil.
• Refresh: Wrap in foil, 300°F (150°C) for 8-10 minutes. Or microwave individual sticks for 15-20 seconds.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes. The breadsticks will be slightly softer and less chewy. Reduce the water by about 1 tablespoon (15g) since all-purpose absorbs less liquid.

Can I make these ahead of time?

Shape the breadsticks, cover the pan tightly with plastic wrap, and refrigerate overnight (up to 12 hours). When ready to bake, pull them out, let them sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed.

My breadsticks came out dense. What happened?

Most likely the dough didn't rise enough, or the water was too hot and killed the yeast. Water should be warm to the touch (100-110°F), never hot. If your kitchen runs cold, give the dough extra time.

Can I freeze baked breadsticks?

Absolutely. Cool completely, wrap individually or in groups in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10-12 minutes wrapped in foil.

Can I add cheese on top?

Yes. Bake for 15 minutes, pull them out, push the sticks together so they're touching, sprinkle with shredded mozzarella or parmesan, and bake another 3-4 minutes until melted and golden.

Can I use olive oil instead of butter in the dough?

You can, but the texture will be slightly less tender. Butter is what gives these their soft, rich crumb. Oil makes a leaner, chewier stick.

Nutrition

Per serving (1 breadstick): 175 calories, 28g carbohydrates, 5g protein, 5g fat, 1g fiber, 280mg sodium.